Profession brewmaster

Brewmasters ensure brewing quality of current products and create mixtures for the development of new products. For current products, they oversee the whole brewing process following one of many brewing processes. For new products, they develop new brewing formulas and processing techniques or modify existing ones as to come up with potential new products.

Brewmaster Jobs: Open positions

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Personality Type

Knowledge

  • Food and beverage industry

    The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

  • Quality assurance methodologies

    Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

  • Financial capability

    Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.

  • Biotechnology

    The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.

  • Enzymatic processing

    Enzymatic processes used in food production as well as in other industrial biotechnological processes.

  • Fermentation processes of beverages

    Fermentation processes related to the conversion of sugar to alcohol, gases and acids. 

  • Mashing process

    Managing the mashing process and understanding its influence on wort quality and character of the finished fermented beverage.

  • Modern brewing systems

    The most updated systems and best available techniques in the brewing industry.

  • Lautering process

    Process of lautering, where the mash is separated into clear, liquid wort and residual grain. Lautering usually takes three steps: mashout, recirculation and sparging.

  • Wort fining process

    Transfer of the wort from the wort copper to the whirlpool to clean the wort of undissolved hops and protein flocks and ready it for cooling.

  • Grain-for-beverages milling process

    Milling process, which combines advanced and conventional wet and dry milling. Milling methods of grain for beverages ensure good husk conservation and optimal grinding of the endosperm, which provide numerous advantages for the brewing process and final products.

  • Types of barley

    The different types of barley; their characteristics, and quality.

  • Ingredients for beer production

    Basic ingredients of beer, which consist of water, a starch source such as malted barley, brewer's yeast to produce the fermentation and a flavouring such as hops.

  • Wort boiling process

    Process of wort boiling where the brewer adds hops to the wort and boils the mixture in a wort copper. The bitter compounds of the wort give the beer a longer shelf-life.

  • Yeast fermentation principles

    Understand the principles of yeast fermentation in fermented beverages such as wine or beer.

  • Beer downstream processing

    The process of beer post-fermentation, including maturation and filtration.

  • Brewhouse processes

    The processes and techniques through which raw materials are converted into fermentable substrate for beer manufacturing.

Skills

  • Create new concepts

    Come up with new concepts.

  • Measure density of liquids

    Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.

  • Advise on beer production

    Advise beer companies, small brewers and managers within the beer industry to improve the quality of the product or of the production process.

  • Manage time in food processing operations

    Assure a correct management of time and resources using appropriate planning methods.

  • Develop standard operating procedures in the food chain

    Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.

  • Work in an organised manner

    Stay focused on the project at hand, at any time. Organise, manage time, plan, schedule and meet deadlines.

  • Train employees

    Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

  • Design beer recipes

    Be creative in composing, testing and producing new beer recipes according to specifications and existing recipes.

  • Clean food and beverage machinery

    Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

  • Manage food manufacturing laboratory

    Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

  • Operate pneumatic conveyor chutes

    Use air-conveyor chutes to transfer products or mixtures from containers to storage tanks.

  • Maintain updated professional knowledge

    Regularly attend educational workshops, read professional publications, actively participate in professional societies.

  • Ensure quality of final product

    Ensure that finished products meet or exceed company specifications.

  • Apply requirements concerning manufacturing of food and beverages

    Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

  • Manage budgets

    Plan, monitor and report on the budget.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Manage staff

    Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

  • Monitor fermentation

    Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.

  • Exert quality control to processing food

    Ensure the quality of all factors involved in a food production process.

  • Set production facilities standards

    Ensure a high standard of safety and quality in facilities, systems, and workers' behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.

  • Develop beverage manufacturing procedures

    Outline the work routines, procedures, and activities required to be performed for the manufacturing of beverage aiming at reaching the production objectives.

Optional knowledge and skills

describe the flavour of different beers monitor centrifugal separators ensure cost efficiency in food manufacturing detect microorganisms monitor the process of wine production ensure compliance with environmental legislation in food production identify market niches show confidence malting process perform services in a flexible manner manage corrective actions age alcoholic beverages in vats ensure continuous preparedness for audits liaise with managers negotiate terms with suppliers assess cereal quality for brewing interpret data in food manufacturing hire new personnel impart training on general quality management supervision monitor roasting apply foreign language for international trade control of expenses identify the factors causing changes in food during storage assist in the development of standard operating procedures in the food chain apply control process statistical methods ingredient threats handle chemicals for clean in place manage delivery of raw materials have computer literacy manage environmental management system analyse production processes for improvement keep inventory of goods in production measure the strength of distillation negotiate improvement with suppliers liaise with colleagues maintain relationship with customers

Source: Sisyphus ODB